How to make Trinidad's Ponche-de-Creme (Punch with Cream)

Published Date
July 14th 2021
Front shot of Ponche-de-Creme in a glass with Picher on the side
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Christmas in Trinidad would not be complete without a glass of Ponche-de-Creme. This cocktail is the Caribbean sister to Eggnog and homemade versions are known for being especially potent when it comes to how generous they are with the Rum. Trinidad Ponche-de-Creme is a smooth creamy spicy and spiked drink that is an unmistakable part of the December Holiday season. Make this recipe for your next seasonal holiday lime, and please remember to be safe and choose a designated driver.

Author: Rachel Ottier-Hart
Average: 4.4 (25 votes)
Prep Time
15 mins
Cook Time
1 mins
Total Time
16 mins



Into a blender, add the 3 eggs and coconut condensed milk. Blend on high speed until the mixture is thick and frothy.
Add the remaining ingredients and blend again for about 3 minutes or until all the ingredients are thoroughly combined.
Store in an empty Rum/Glass bottle with a cover and keep in a cool place until ready to serve.
Once the bottle is opened, store it in the fridge, and it should keep for 10-12 months.
Serve over ice and garnish with a pinch of cinnamon.

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Trinidad Ponche-de-Creme, Punch with Cream, Caribbean Ponche-de-Creme, Trinidad Punch ah creme

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